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Warm Banana Pudding Recipe

Warm Banana Pudding Recipe photo by Taste of Home

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I've enjoyed my mother's pudding for as long as I can remember. She and I revised it, using a sugar substitute and reduced-fat ingredients. With its meringue-like top and soft vanilla wafer layer, it's a Southern dessert at its fines.—

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Healthy

Diabetic Friendly

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Warm Banana Pudding Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
2 cups fat-free milk
2 eggs, separated
2 tablespoons butter
1 teaspoon vanilla extract
2 large ripe bananas, sliced
1 teaspoon lemon juice
12 reduced-fat vanilla wafer

Directions

In a large saucepan, combine the sugar substitute, 1/4 cup sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla.
Pour half of the pudding into an ungreased 1-qt. baking dish. Toss bananas with lemon juice; layer over pudding. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
In a large bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over pudding. Bake, uncovered, at 350° for 12-15 minutes or until golden brown. Refrigerate leftovers. Yield: 6 servings.

Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener and Parkay Light stick margarine.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One serving equals 239 calories, 5 g fat (1 g saturated fat), 72 mg cholesterol, 116 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Warm Banana Pudding in Light & Tasty October/November 2003, p11

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Warm Banana Pudding

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(1-1) of 1 reviews

Reviewed on Jul. 13, 2010 by Trilby Yost

I must admit I was dubious that a makeover recipe could approach the real thing in taste...I come from a long line of banana puddin' makers. I was pleasantly surprised that this recipe comes close. I will definitely make it again.